|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed yogurt in the table top RIC above 41F. PIC stated that they had placed the yogurt in the RIC about 20 minutes before the Inspection. EHS noticed that the yogurt towards the back of the unit was at 39F and it had been there since the day before. EHS also observed that the yogurt in the main RIC was at 41F or below. -CDI- PIC placed all of the recently stocked yogurt back in the main RIC to be quickly cooled back down. If cold holding continues to be non-compliant, a risk control plan may be put in place. REPEAT*** (3 pts)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed a box of omelettes that had been marked 09/05. PIC stated that they had not been using those omelets due to them being out of stock. -CDI- PIC voluntarily discarded the expired items. (0 pts)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |